Ingredients

The following ingredients have 16 Servings
  • 12 ounces gingersnap cookies (pulsed into fine crumbs)
  • 8 tablespoons unsalted butter, melted
  • 1 15 ounce can sweet potato puree
  • 3/4 cups sugar
  • 2 large eggs
  • 1 cup evaporated milk
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon ground nutmeg
  • 1/4 teaspoon ground ginger

Instruction

  • Preheat the oven to 300 degrees F.
  • Combine gingersnap crumbs and melted butter in bowl. Press into bottom and up sides of two 9 inch pie dishes.
  • In the bowl of a stand mixer, combine canned drained potatoes with sugar and eggs. Stir well.
  • Stir in evaporated milk, vanilla, ginger and nutmeg.
  • Beat on high speed for 3 minutes.
  • Pour mixture into the two prepared shells. Using a pie shield or a strip of foil around the edges will prevent the cookie crust from browning too much. Bake for one hour or until set. Insert a toothpick to ensure the pie has finished cooking. Allow to cool before serving.
  • Serve chilled with freshly whipped cream. Store pie in refrigerator.